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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-16-2005, 11:06 PM   #1
Hiloboy
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Default pork shoulder bone in picnic roast

i'm going to try one tonight its about 9 lb about how long to cook this thing anyone know .. i've did butts all most same size .can i get some help. or i'm just going to wing it.. i'm going to do some ribs at the same time..
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Old 04-16-2005, 11:30 PM   #2
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If you have a thermometer, smoke it until the internal temp hits 165-170. Then spray it real good with applejuice and wrap it in foil. Either put it back in the smoker or put it in the oven and cook till it hits about 190. I don't usuallly put mine in the cooler like most of the folx. I just turn off the heat in the oven and let it sit for an hour or two.

YMMV.
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Old 04-17-2005, 06:48 AM   #3
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Cook it just like you would a butt.
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Old 04-17-2005, 08:01 AM   #4
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I agree, cook it as you would a butt - but I also cross-cut the skin so it absorbs more smoke and seasoning.
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Old 04-17-2005, 08:17 AM   #5
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Hilo, make sure your temp reading is in a solid hunk of meat, of course. Close-to-the-bone readings can be misleading.

Good luck!
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Old 04-17-2005, 12:56 PM   #6
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Timewise - assuming you stay around 'que temps - probably 11 hours or so. Like these others I depend on internal temp for finishing.
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Old 04-17-2005, 01:00 PM   #7
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I got one, same size to smoke next weekend.

Is it any different from a Boston Butt, from a pulling standpoint?
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Old 04-17-2005, 01:03 PM   #8
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It'll pull a bit different - the muscles run different directions. You might think it's "tough" but often its just different from doing just he butt portion.
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Old 04-17-2005, 04:11 PM   #9
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IMHO, the shoulder is closer to a ham in texture. Not bad. Just a little different. Outside of brisket or a really good burger, I'd take pork over beef any day.
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Old 04-17-2005, 08:01 PM   #10
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i know its kind of late to answer.. but estimate it at 75-90 minutes per lb.
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Old 04-18-2005, 12:45 PM   #11
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Its never too late for good Q info. There's always next time.
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Old 04-18-2005, 03:01 PM   #12
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well to let you know it turned out great.. tasted a lot like our kalua pig that we make in the imu.. here in hawaii after we pull the pork we add hawaiian sea salt . what can i do differant when i make pulled pork so it dosen't taste like kalua pig.. any ideas
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Old 04-19-2005, 08:55 AM   #13
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Quote:
Originally Posted by Hiloboy
well to let you know it turned out great.. tasted a lot like our kalua pig that we make in the imu.. here in hawaii after we pull the pork we add hawaiian sea salt . what can i do differant when i make pulled pork so it dosen't taste like kalua pig.. any ideas
Don't put Hawaiian sea salt on it?

What else did you "do to it" after it came off the grill?
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Old 04-19-2005, 09:22 AM   #14
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Add a Carolina style finishing sauce to the pulled pork:

1 cup cider vinegar
2 tbls brown sugar
1 tbls salt
1 tsp pepper flakes
additional hot sauce of pepper to taste

Did you use local wood as you cooked. Try adding some hickory, pecan, or oak to the fire to boost the smoke taste a bit.
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